Cynthia Bothwell Bakes Pies, Cakes, and Cookies to Die For
Written by Carol P. Bartold
Dec. 10, 2014: When friends admired the elaborate birthday cakes Bronxville resident Cynthia Bothwell created for her children, they began to ask her to make special cakes for their children.
"Once my kids were a little older and I had more time, I decided to see if there was any interest out there," Bothwell said.
Four years ago, just before Thanksgiving, a group of Bothwell's friends hosted a champagne and dessert party to showcase her baking talents. "I ended up getting a lot of orders for Thanksgiving and Christmas and it kind of took off from there," she said.
Bothwell began her baking business in her home and within a year she rented commercial space, which allowed her to expand her offerings and volume. She formed a limited liability corporation and obtained all necessary health department certifications and licenses to operate a commercial baking operation. Today she employs one full-time worker and several part-time workers who run for supplies, deliver orders, or help in the kitchen.
Several restaurants, stores, and caterers in Bronxville and Scarsdale offer Bothwell's baked goods. Although people see her as the "pie person" at the Bronxville Farmers' Market and other local markets, the range of her offerings extends to mousse cakes, cheesecakes, carrot cakes, cookies, lemon bars, dessert platters, muffins, fruit breads, and scones.
Look for her holiday pies and decorated sugar cookies at Dobbs & Bishop Fine Cheese in Bronxville this holiday season. Bothwell also works with Scarborough Fair Catering. "Other than that, my business is mostly private orders since I don't have a storefront of my own," Bothwell said.
A childhood in Napa Valley, California, in a family that owned orchards still proves a strong influence on Bothwell's baking. "I always baked with my grandmother," she said, "and always baked for my family. A lot of my baking was based on what we had in the orchards to use." She added that even though she creates chocolate and caramel baked goods, she bases most of her creations on fruits and nuts.
These days, she uses the local farmers' markets orchards and other local suppliers as much as she can, even through the winter when the markets are on hiatus. "Almost every day I get asked for a strawberry rhubarb pie," Bothwell said, "but rhubarb is in season only for a few months in the spring and over the summer. The fall turns to apples and pears and cranberries. Spring brings more fresh berries and lemons, and I can do so much with summer fruits."
Bothwell still uses recipes she learned from her grandmother and mother. She devises other recipes from online research and reading cooking magazines and cookbooks. "I almost never just take a recipe I see and follow it. I might change the spice or the thickener or use a different type of flour. I gather ideas from many places, from whatever crosses my path," she said. "I look for combinations of flavors and new ideas."
Bothwell describes her work as a labor of love. It's also a family endeavor. Her three children plus her two stepchildren are all part of the business. "They range in age from 16 to 21, very helpful ages," she said. "They're all required to put in hours at the farmers' markets."
Cynthia Bothwell enjoys getting to know her clients and discussing their needs. She looks to build strong relationships and takes orders via email at
Pictured here: Cynthia Bothwell.
Photo courtesy Cynthia Bothwell
